Who says you need basil to make a delicious pesto?
The combination of cilantro and parsley tastes great and is a nice variation to the traditional pesto recipe if you don’t have basil around or want a change in flavor. You can use this pesto as a spread, dip, or in pasta. I personally used this pesto along with sauteed mushrooms to make a tasty penne pasta dish!
Cilantro Parsley Pesto
Combine cilantro and parsley for a great twist on a classic pesto! Use it as dips, a sandwich spread, or on pasta!
Servings: 4 servings
- Blend all ingredients together in a food processor.
- Add salt/pepper to taste and enjoy!
Storage - Since this is made primarily out of herbs, it'll stay good in the fridge for 2-3 days. You can also make a large batch and store it in the freezer.
Calories: 299kcal | Carbohydrates: 3g | Protein: 1g | Fat: 32g | Saturated Fat: 4g | Sodium: 74mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 6.3mg | Calcium: 13mg | Iron: 0.8mg
Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!
Hmm, I never tried cilantro in my pesto. Sounds interesting. I will have to try that out.
Gastronomers - Amman & Anjali
I’m not sure if you ever got around to trying this recipe, but I just posted another for avocado pesto which also turns out really good!
This recipe is delicious! I used this pesto in my farro Bowl. Awesome!
So great to hear! Thank you for trying it out. Try my vegan pesto recipe next!
Flavour is improved by using the entire cilandro (coriander) plant – I mean leaves, stems and root (the bit that is underground). Wash al the dirt out in some cool water and never throw any bit of the coriander away. The stems and roots impart more of a coriander flavour.
Different with parsley- I use leaves and stems. ‘Also try it out with cashews, lemon juice, zest and fetta crumbled in with ricotta.
Great as a dip too
Great glad you loved it! This recipe is quite old and needs to be updated. I actually use most of the stem and leaves of the cilantro and parseley, but don’t buy the ones with the root. I make a cashew cream and add it into pesto with pasta! So many ways to use it!